🥐Poppy Seed & Walnut Strudel — Bakery-Style Version

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Soft, rich, and aromatic

Difficulty: Medium
Category: Sweet Pastry / Strudel

This bakery-style poppy seed and walnut strudel is soft, rich, and wonderfully aromatic, just like the classic versions found in traditional pastry shops.

The dough is enriched with butter, eggs, and citrus zest, giving it a delicate brioche-like texture. A creamy filling made with poppy seeds, walnuts, milk, and vanilla creates the perfect balance of sweetness and depth.

Carefully rolled and baked until golden, the strudel stays moist and tender inside. Ideal for special occasions or cozy afternoons, this recipe brings authentic homemade comfort with a professional finish.

Dough Ingredients

• 600 g all-purpose flour (Type 400)
• 260 ml lukewarm milk
• 7 g dry yeast or 20 g fresh yeast
• 4 teaspoons sugar
• 1 teaspoon salt
• 2 eggs
• 100 g butter, softened
• Zest of 1 lemon
• Zest of 1 orange
• Optional: 1 packet vanilla sugar for extra aroma

Filling Ingredients

• 100 g ground poppy seeds
• 100 g ground walnuts
• 200 ml milk
• 70 g sugar
• 1 tablespoon honey (optional)
• 1 packet vanilla sugar
• 20 g butter
• Optional: raisins soaked in rum

Dough Preparation

1. In lukewarm milk, add 1 tsp sugar and the yeast. Let activate for 10 minutes.
2. In a large bowl, mix flour, remaining sugar, salt, lemon zest, and orange zest.
3. Add the eggs to the activated yeast mixture, start mixing, then gradually add the flour mixture.
4. Finally, add the softened butter in several additions and knead until the dough becomes soft, glossy, and elastic (10–15 minutes). A mixer is recommended.
5. Cover and let rise in a warm place for 1–1.5 hours.

Filling Preparation

1. Heat the milk with sugar to about 60°C (do not boil).
2. Add the ground poppy seeds, cover, and let sit for 10 minutes so the poppy seeds release their oils and aroma.
3. Add walnuts, butter, honey, and vanilla sugar. Mix well and let cool.
4. Optionally, add raisins.

Shaping & Baking

1. Roll the risen dough into a rectangle about 4–5 mm thick.
2. Spread the filling evenly.
3. Fold the sides in like an envelope, roll into a log, and place in a baking tray lined with parchment paper.
4. Cover and let rise again for 30 minutes.
5. Pierce the dough with a toothpick to allow it to “breathe” while baking. Brush with a mixture of 1 egg yolk, 1 tsp milk, and 1 tsp melted butter.
6. Bake at 180°C (356°F) for 20–25 minutes, then reduce to 170°C (338°F) and bake until beautifully golden
   (total baking time: 35–40 minutes).
7. Once cooled, dust with powdered sugar.

Tip for an Extra-Soft Result

After baking, wrap the strudel in a clean kitchen towel for 10–15 minutes to retain moisture and achieve a brioche-like softness.
For easier handling, the dough can be divided into two parts to make two smaller strudels.
Optional: score the top lightly before baking for a classic bakery look.